Bunny’s Cinnamon Coffee Clove Cookies

22 Dec

When I first saw this recipe I was very skeptical. I love coffee and cinnamon but cloves can be a bit overpowering. I asked my husband to choose between two cookie recipes for me to make for my family’s Christmas cookie exchange and he choose these. He made a great choice because these are awesome. The original recipe is at In Katrina’s Kitchen but I tweaked the recipe a bit. These are a nice crispy cookie.

2 1/4 c.(plus 2-4 Tbsp.) whole wheat flour

2 tsp. baking powder

1 1/2 tsp. cinnamon

1 tsp. cloves

1/4 tsp. salt

1 c. butter

1 c. dark brown sugar

1/2 c. white granulated sugar

2 eggs

2 tsp. vanilla

1 Tbsp. Folgers Mocha Swirl fresh coffee grounds, if you only have regular coffee you can use that instead.

Preheat oven to 350 degrees F. Put the 2 1/4 c. flour along with all other ingredients into a medium mixing bowl and mix until all ingredients are combined. The dough is a bit of a wet dough but if it is too runny add the extra flour until you are happy with the consistency of the dough. Cover your cookie sheets with either parchment paper or nonstick tin foil. Using a tablespoon, drop scoops of dough onto cookie sheet an inch or so apart. Bake for 15-20 minutes, until edges are golden brown.


Healthy Chocolate Chip Cookies

3 May

This is my main cookie recipe. I believe I originally got it from The Men’s Health Cook This, Not That book though I can’t remember for sure and I’ve altered it a bit here and there. Remember, the fun thing about cooking and baking is experimentation so if you want to use this instead of that (white chocolate instead of dark chocolate, for example) then go right ahead.


2 eggs

2-3 Tbsp. milk

5-6 Tbsp. Smart Balance butter (you can use any butter but I prefer Smart Balance)

1/2 c. brown sugar

1/2 c. granulated white sugar

2 tsp. pure or real vanilla extract (I have never in my adult years used imitation vanilla but if it is what you use or prefer then by all means go right ahead, I know that real vanilla is a bit pricey. However, you should know that imitation vanilla is a byproduct of paper production or a derivative of coal tar, chemically manufactured through fairly simple and inexpensive processes which is why it is so much cheaper. You can read a bit more about real vanilla here http://www.cooksillustrated.com/tastetests/overview.asp?docid=18889 )

A pinch or two of ground nutmeg

A pinch or two  of ground cloves

A pinch or two of  cinnamon (I can’t say for sure how much cinnamon I use because I grate my own so I usually just grate some into the bowel into my arm is tried)

1/4-1/2 tsp. salt ( I use sea salt in it’s own little grinder but you can use whatever you have on-hand)

2 c. whole wheat flour

2 Tbsp. wheat germ (if you don’t have any just toss in a bit more flour)

1 Tbsp.dry  instant coffee (instant coffee is kinda my secret ingredient, I add a tablespoon of instant to coffee to a lot of things. Don’t quote me on this but someone told me that it helps to enhance the chocolate flavor)

1/2 tsp. baking soda

1 bag 62% cacao dark chocolate chunks

Preheat your oven to 375 degrees F.

I know a lot of recipes tell you to put the dry stuff in one bowel and everything else in another bowel but I have never listened to that and never had any trouble. I think there is actually a reason for this but I have always just thrown everything into one bowel. So throw all this into one medium size mixing bowel – eggs, butter, brown sugar, white sugar, vanilla extract, nutmeg, cloves, cinnamon, salt, whole wheat flour, wheat germ, instant coffee and your baking soda. Now add your 2-3 tablespoons of milk and, using a fork, stir everything up. I never use an electric mixer, for one because they scare me and for two because I believe things taste better when you put in more of your time and energy. It’s like when some one says that the secret ingredient is love, I know it’s silly but I kinda believe that. Once you have all that mixed together good, add the chocolate chunks to the bowel, grab a spoon and stir them into the batter.

Drop by generous teaspoon fulls onto a non-stick cookie sheet, an inch or two apart and bake for about 10-12 minutes. Let sit on the cookie sheet for about 5 minutes then move to a wire rack to continue cooling and if you have a husband like mine then you may want to remind them that they just came from the oven and are still very hot.